Rejoice Christmas With This Rum-Soaked Christmas Plum Cake
Now, there are numerous versions of traditional Plum Cake recipes, which call for a number of alcoholic ingredient. However, I find this dark fruitcake with rum the perfect for this season. With a dash of our old favorite Old Monk rum and a hint of spices as the plum-cake ingredients, this Christmas rum fruitcake recipe is a keeper.
30 Days To Christmas Plum Cake
Few days back I shared a post on how to soak your dried fruits & nuts for this simple Christmas plum cake recipe. Well, it is very easy and can be done within just few minutes. I practically soaked my fruits & nuts while preparing my dinner, in the middle of the week. I had almost forgotten about it and suddenly the half bottle of Rum standing alone on my mini-bar reminded that it was spared for this reason only.
You can give that post a quick read here: Moist Christmas Cake Fruit & Nuts Mix Recipe
Anyway, luckily I managed to soak the fruits & nuts for this cake a month before I start baking, that is, around middle of November. But if you can manage to remember then the longer these fruits soak in rum or any other alcohol, the better it gets. So, feel free to soak your plum cake ingredients as early as you can.
These are the cakes that I baked for Christmas 2017. The recipe I have given here is quite fool-proof and here’s the proof of it. This year I baked the cakes in a round springform cake tin which were lined with butter-paper and then greased with oil. If you are wondering why two, then one was for immediate use on Christmas and the other one I kept for maturing in refrigerator. Maturing means feeding the cake with spiced liquid so that it become moist and juicy. So, I wrapped the cake in some clingwrap film and kept it in fridge for next 7 days while feeding it with Apple Juice and Rum mix at regular intervals.
I have attached its recipe as well. So, basically I am giving you out recipes for this Christmas Plum Cake in two ways.
Another Cheat Recipe for a moist Christmas Plum Cake
If you search for traditional Christmas Plum cakes then you would find them using several ingredients which are rarely seen in our Indian pantry. For instance, even though I bake quite often, still I do not find investing in premium products as a good idea as I get to use them very rarely. Such list would include products like Demerera Sugar, Molasses, Golden Syrup, Maple Syrup, etc. In India, these are rare to come by at your local supermarkets. So, I am always on a lookout for better alternates to such ingredients so that without much compromising on the taste or flavor we can still go ahead with the recipes.
This cake recipe is another cheat recipe for desserts from my kitchen to yours so that even you get to enjoy seasonal pleasures without having to buy them.
- 1 cup Pre-Soaked Dried Fruits & Nuts
- 1 tsp Grated Ginger
- 1/2 tsp Nutmeg Powder
- 1/2 tsp Cloves Powder or 2-3 Cloves
- 1/2 inch Cinnamon Stick
- 2-3 tbsp Caramel Syrup
- 1 Orange
- 1 cup All Purpose Flour
- 2 tbsp Cornflour
- 1 tsp Baking Powder
- 1/3 cup Granulated Sugar
- 1/3 cup Refined Sunflower Oil
- 2 Eggs
- 3-4 tbsp Apple Juice For Cake
- 1/4 cup Apple Juice for maturing the cake You may also add some Rum/Brandy/Sherry to this for added flavour
Pound the Cloves and Cinnamon into fine powder.
Take out the zest of the Orange and juice it. Keep them separate for later use.
Now, take a heavy bottom pan and add the pre-soaked fruits & nuts with grated Ginger, Nutmeg Powder, Clove + Cinnamon Powder, Caramel Syrup and Orange zest. Give it a gentle boil and then allow it to steep for 2 hours.
Strain the fruits out of the syrup and store the syrup in a jar.
Combine the dry ingredients together, like All Purpose Flour, Cornflour and Baking Powder.
Toss the soaked fruits & nuts in the dry ingredients and roll them nicely so that each of them get covered nicely.
Now, whisk the eggs along with sugar and oil till smooth and voluminous.
Gently fold in the dry ingredients along with the fruits & nuts in the wet ingredients. To loosen the batter, use the Orange juice. You might require somewhere around 4 tbsp of it.
Pour the batter in a greased and dusted cake loaf tin and bake it for 25-30 minutes at 180c.
Once the cake it baked completely, take it out and drizzle some of the syrup from the cake while the cake it still hot. You can keep feeding this syrup for next 5-7 days to make the cake extra moist and flavorful.
Simply replace Orange from the recipe. Just add Apple juice to loosen the batter and follow rest of the procedure as mentioned above.
Since I used a round springform cake tin for this recipe, it took me 20-22 minutes to bake each of the to perfection.
Also, once the cake is baked, brush some Apple juice on the warm cake to let it soak in.
Keep repeating this step at an interval of 2-3 hours for a moist cake. You may do this once a day for next 7 days and get a matured cake for consumption.
If you plan to keep the cake for maturing it over a week, then wrap it tight in a clingfilm wrap and store it in refrigerator. If the climate is cool at your end, then you may keep it in a cool and dark place in your kitchen.